We thought we had left Mississippi behind. But Mississippi never quite left us.
Marshall started his culinary career in Hawaii. He cooked his way through Vail, Colorado, getting quite the education in multicultural cuisines. More formally, at a Johnson & Wales University in Denver, where he trained in classical French cooking.
He loved it all. But …
Every year, he returned to Mississippi for a reunion with his hometown buddies. Actually, it was more like a feast. Everything revolved around food. And friendship. They called it the Harvest.
Then we, Marshall and Mary, became three. We had a baby. We started thinking more about family. About roots. A friend mentioned a Meridian restaurant his company wanted to renovate. The old Davis Grill had been closed for years and years. We flew in to take a look.
The character of the building amazed us. We stood on those dusty tile floors, and it just seemed right. We could almost feel the place start stirring back to life.So we decided to put Harvest and Grill together. And here we are, back home, now with two children.
We’re so excited to combine all of our influences into what we call Cross-Country Cuisine. We feature fresh seafood and seasonal produce with an effort to obtain it locally as much as possible. Our food is inventive, fun and healthy. And affordable. And good. Really, really good.
We’re not a big corporation. We’re just family and friends working on a dream. So everything that comes from our kitchen also comes from our hearts. We wouldn’t have it any other way.